Zucchini season is coming, and this gluten-free chocolate chip zucchini bread is a must. Perfectly moist, with tons of chocolate chips and a subtly sweet zucchini flavor, it’s the breakfast treat you’ve been dreaming of.
This zucchini bread combines two of my favorite things. Quick bread and zucchini. I love the simplicity of quick breads (no yeast or rising required). And zucchini? Easily one of my favorite summer veggies. Whether I’m folding it into my zucchini bread breakfast cookies or turning it into noodles for this raw avocado pesto zucchini noodle recipe, I’m a woman obsessed. It contributes a subtly sweet, earthy flavor to this loaf that I love and adds a nice amount of moisture. The result? Perfectly tender zucchini bread with chocolate chips in every bite. Who could say no!?
Get This Chocolate Chip Zucchini Bread In the Oven ASAP!
I mean it! It can be so tough to find gluten-free alternatives to gluten-ful favorites, but this chocolate chip zucchini bread breaks the mold. Here’s what makes it stand out:
- I used a blend of almond flour, quinoa flour, and flaxseed meal here. With the help of some arrowroot powder, it does a fabulous job at mimicking the fluffy, yet structured texture of traditional zucchini bread. You don’t even miss the gluten!
- I went all in with the chocolate chips here. I wanted to make sure you got a sweet morsel in every bite. They make this loaf great for an indulgent breakfast, snack, OR dessert.
- While I love the meditative process of baking, sometimes I just want to get something in the oven fast, you know? This zucchini bread only requires ~10 minutes of active kitchen time, so it’s perfect for busy days.
Ingredients Needed
Here’s what you’ll need for this chocolate chip zucchini bread recipe. Please see the recipe card below for exact measurements.
- Almond flour – Rich, nutty, and great for gluten-free baking! Allergic to almonds? Cashew flour or coconut flour would also work.
- Quinoa flour – Quinoa flour is much lighter than almond flour, so it balances some of that richness. It’s one of my favorite GF flours.
- Flaxseed meal – Gluten-free baking can be a little tough in part because gluten adds a lot of structure that helps hold baked goods together. The flaxseed meal serves a similar purpose and helps make up for the lack of gluten in this recipe.
- Arrowroot powder – For added structure in the absence of gluten.
- Coconut sugar – Organic cane sugar would also do the trick.
- Baking soda – For the perfect rise.
- Vanilla powder – Or vanilla extract.
- Spices – Ground cinnamon and ground nutmeg.
- Sea salt – To break up the sweetness of the loaf a smidge. Table salt will also work.
- Mashed banana – For added sweetness and moisture. Opt for extra ripe bananas.
- Large eggs – Start with room-temperature eggs. They will mix more easily with the other ingredients.
- Maple syrup – For added sweetness. Honey or agave would be fine, too.
- Olive oil – Avocado or refined coconut oil would also work. You could use melted butter, but oil yields a moister loaf.
- Apple cider vinegar – The vinegar reacts with the baking soda for a better rise.
- Shredded zucchini – Thoroughly squeezed/pressed to remove excess moisture.
- Chocolate chips – Semi-sweet or dark chocolate chips take the cake for me. White chocolate chips would be fun, too, though.
How to Make Chocolate Chip Zucchini Bread
Ready to throw some chocolate chips in zucchini bread for the perfect sweet treat? Here’s a quick look at how to make this loaf (you’ll find more detailed instructions in the recipe card):
- Prep. Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Combine the dry ingredients. Whisk together the almond flour, quinoa flour, flaxseed meal, arrowroot powder, coconut sugar, baking soda, vanilla powder, spices, and salt.
- Combine the wet ingredients. Beat together the eggs, banana, syrup, oil, and vinegar.
- Put it all together. Mix the wet ingredients into the dry ingredients, then fold in the shredded zucchini and chocolate chips.
- Bake. Transfer the batter to the loaf pan, sprinkle with additional chocolate chips and shredded zucchini (if desired). Bake on the center rack for 45-55 minutes.
- Cool. Cool in the pan for 1 hour, then transfer to a wire rack and cool completely.
Tips for a Perfect Loaf
This easy 10-minute recipe is pretty foolproof, but I want to leave you with a few tips and tricks to ensure it comes out just right:
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- Spoon and level. Using too much or too little flour can really throw off the texture of this loaf. The best way to get the proper amount is to spoon the almond flour (and then the quinoa flour) into your measuring cup/s. Fill to the point of overflowing, then level the flour with the back of a knife.
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- Squeeze that zucchini. This is SO crucial! Zucchini carries a lot of water, which can turn this loaf incredibly soggy. So, after shredding the zucchini, ring it out in a cheesecloth (or with your hands) until most of the moisture has been removed.
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- Don’t over (or under) bake. I prescribe 45-55 minutes in the oven for this loaf. You’ll know yours is done when the top is golden brown, and a cake tester (or a toothpick) inserted into the center comes out clean.
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- Cool completely. Allow the loaf to cool for 1 hour in the pan, then transfer it to a wire rack to cool ALL THE WAY before slicing. This will give the center time to set.
Storage and Freezing
- Countertop: Once cool, seal the loaf in an airtight container (whole or sliced) or wrap tightly in plastic wrap. It’ll keep at room temperature for up to 3 days.
- Freezer: Wrap the fully cooled loaf (or individual slices) in a double layer of plastic wrap and store in the freezer for up to 6 months. Let it thaw on the counter before enjoying.
You can store the loaf in an airtight container in the fridge for ~5 days, but I don’t recommend it. Something about refrigerators dries baked goods out!
More Quick Bread Recipes
If you love this zucchini chocolate chip bread, you’ve got to try some of my other quick bread recipes. Here are a few to get you started:
Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
Add the dry ingredients to the bowl and whisk to combine.
In a separate bowl, beat together the eggs, banana, syrup, oil and vinegar. Pour wet ingredients into dry and stir together until a thick batter has formed.
Shred the zucchini and press the juices out using a clean dish towel. Add zucchini and chocolate chips into the batter and fold together.
Transfer batter to the prepared loaf tin, sprinkle with additional chocolate chips and shredded zucchini if desired. Bake on the center rack for 45 – 55 minutes (mine took around 48) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing. It’s important the loaf has completely cooled or else it might be soggy in the center!
Calories: 173kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 124mg | Fiber: 3g | Sugar: 8g